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Ginger And Lime Posset
A mouth-watering, no-cook dessert with a feisty kick.
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Course Dessert
Cuisine British
Passive Time 1 hour
Servings
people
Instructions
  1. Brew the teabags in 50ml of boiling water for at least five minutes. The longer you leave it, the stronger the flavour.
  2. Crush the ginger biscuits and distribute evenly across the bottom of 4 glass jars. (We've used little Kilner Jars as we had them to hand, but you don't have to!)
  3. Whip the cream, then add the vanilla essence, tea (remove the bags first!), and the lime zest and juice and mix thoroughly.
  4. Spoon the mixture on top of the crushed biscuits, and leave to set in the fridge for an hour or so.
  5. To serve, add a pretty curl of lime zest, or a dusting of crushed ginger biscuit.
Recipe Notes

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